Richard Rottiers, Moulin-a-Vent Champ de Cour, 2014 no050620 A treasure for the end

A treasure for the end of a memorable meal

The vineyards sit at around 650 meters elevation on limestone-rich soils beneath Mount Yuhtas

where Piero Incisa della Rocchetta farms Chacra biodynamically

Though topped-up

Richard Rottiers, Moulin-a-Vent Champ de Cour, 2014 no050620 A treasure for the endSerious, age worthy Moulin a Vent from the heart of one of Beaujolais' grandest crus. Richard Rottiers, an agronomist who cut his teeth in New Zealand and at Chateau Thivin before taking over here in 2008, farms organically and treats Gamay like the structured, cellar worthy grape it can be. Champ de Cour is a tiny old vine parcel in the namesake terroir, vinified with partial carbonic maceration and ten months in barrel to build a real spine. This is